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Spice up a cold winter night with a creamy, chipotle sweet potato soup topped with sour cream and cilantro.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chipotle-bacon turkey burger recipe has tons of savory umami flavor, bacon, coleslaw, and a smoky chipotle ketchup to spice things up.
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I came up with this fresh-tasting, spicy recipe one night as we fired up steaks smothered in a smoky hickory BBQ sauce on our new grill. The combination was a hit and this has definitely become a new favorite. We like our food spicy, so adjust the amount of chipotle and onion to suit your taste.
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Here's an easy-to-make, smoky chipotle cheese sauce that compliments the flavor of grilled steak.  It's a great dish for guests, but it's so easy, it's great for every day too.
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.